A friend of mine mentioned it being one of the best places she has eaten in Bordeaux and how right she was! SON‘, the Bordeaux restaurant of Chef Sylvain Renzetti is a bit off the standard tourist route and it’s worth the detour for the elegant plates and techniques
Sylvain Renzetti is from neaby Gujan-Maestras, the location of some of the biggest oyster producers locally. It’s no surprise then, that being from the Bassin d’Arcachon, Chef Sylvain Renzettis favorite local product is the oyster. However, he is equally happy to use unique products and spices from further afield, sourcing near and far.
Chefs that he admires and that have influenced his work are Chef Anthony Aycaguer of Blisss in Mérignac (just outside of Bordeaux, so don’t miss a stop there) and a master of creative and refined cuisine, MOF Chef Pierre Gagnaire.
For my lunch menu that day, the starter was a light burrata and tomato gazpacho which was perfect on this hot day. Main was curried spiced grain (bulgur), served with a perfectly cooked, delicate white fish…but the highlight for me was the dessert. Which you won’t hear me say very often. Carrot ice cream resting on a textured crumble next to a white chocolate shell filled with a light, airy mousse. It was a perfect ending! A beautiful plate with plenty of exciting flavors. So many chefs tend to shy from elaborate desserts, but not here.
SON’ / can be booked online, reservations recommended. Closed Sunday and Monday / 14 rue Paul Louis Lande, 33000 Bordeaux / +33 (0)5 57 67 10 46 / https://www.son-restaurant.fr/
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